- Food production chains
- Food quality and healthy nutrition
- Microbes resources and their utilization
- Vital soil and clean environment
- Dissertations
- Helda (theses)
Food quality and healthy nutrition
The impact of food constituents and their reactions on healthiness and taste of food. The chemical and microbial safety of food including risk assessment and management. Factors associated with the choice of food and impact of diet in sustaining health.
- Bioactive compounds and dietary fibre and their reactions
- Chemical food safety
- Microbial quality of food
- Heritability and changes of food preferences in different consumer segments
- Nutrition and health from both epidemiological and experimental points of view
- Societal food behaviour and nutrition
- Special focus areas regarding global nutrition
Research groups
- Anti-carcinogenic compounds in foods (Anne-Maria Pajari)
- Calcium Research Unit (Christel Lamberg-Allardt)
- Diet and colon cancer – mechanistic approach with the ApcMin/+ mous (Marja Mutanen)
- Diet and the development of atherosclerosis: Cardiovascular Risk in Young Finns Study(Vera Mikkilä)
- Diet and nutrient intakes among patients with type 1 diabetes – a Finnish multicenter study (Riitta Freese)
- Hemicellulose Research Group (Maija Tenkanen)
- Nutrition research in Mozambique (Marja Mutanen)
- Oxidation: protein-lipid interactions (Marina Heinonen)
- Proteins and dietary fibre of cereal grains (Hannu Salovaara)
- Sensory Food Science (Hely Tuorila)
- Vitamins and other bioactive compounds (Vieno Piironen)